The answer is inevitably subjective, so at Teritoria, we decided to rely on the highly acclaimed annual ranking by CNN Travel to get an idea. Among the 10 best cuisines in the world, CNN ranks three European countries, with Italy in first place, followed by France in third and Spain in fourth.
Italy, renowned for its delicious pasta, delicious pizzas and exquisite wines, is an essential culinary destination. Among the must-try regions, Tuscany stands out for its typical Italian dishes, which are rustic and refined, such as ribollita, a thick vegetable soup, and bistecca alla fiorentina, a succulent grilled ribeye steak. In Naples, the cradle of pizza, you can enjoy the famous pizza Margherita, a symphony of melting mozzarella, juicy tomatoes and fresh basil.
Seafood lovers will find paradise on the Amalfi Coast, where the day’s catch is prepared with simplicity to preserve its natural flavour. Italian wines such as Chianti from Tuscany or Barolo from Piedmont make the perfect pairing for these culinary delights.
A must-see address:
In Quattro Castella, in Emilia-Romagna, the Ca’Matilde restaurant is a must-visit on the road to Parma. More than just a restaurant, it is a place that combines creativity and authenticity in an enchanting setting. Michelin-starred chef Andrea Incerti Vezzani combines rustic recipes with contemporary touches, always highlighting local ingredients.
France, often considered as the world capital of gastronomy with its signature dishes, offers a culinary experience where tradition meets innovation. In Paris, bakeries serve golden croissants and crusty baguettes that delight the senses from the from breakfast onwards. And French cheeses, celebrated worldwide, invite you on a journey of flavour, from creamy Camembert to pungent Roquefort.
In Provence, aromatic herbs elevate traditional dishes like ratatouille and bouillabaisse, capturing the very essence of southern France. French wines, whether a Bordeaux or a Champagne, provide the perfect complement to every meal.
A must-see address:
In the heart of Paris’s Marais district, Benoit, founded over a century ago, is a jewel among the city’s bistros, passionately preserving the spirit of a bygone era. Here, Michelin-starred chef Kelly Jolivet offers a menu that blends traditional and creative French cuisine.
Spain, with its passion for conviviality and Mediterranean cuisine, offers a feast of bold flavours. In Barcelona, tapas abound, delightful small plates ranging from Iberian ham to spicy patatas bravas. And in Valencia, paella, Spain’s signature dish, is an explosion of flavour with its blend of rice, seafood, and saffron.
Wine regions like La Rioja produce robust reds that pair beautifully with Spanish cuisine. And for dessert, classics such as Catalan cream or churros with chocolate add a sweet finish to this Iberian culinary journey.
Whether you’re enjoying a pizza in Naples, savouring a croissant in Paris or sharing a paella in Valencia, these must-see destinations celebrate the diversity of our European cultures with flavour. But don’t doubt it, even if they’re not in this ranking, our other neighbours, from Germany with its Black Forest to Greece with its moussaka, and England with its delicious scones, are also well worth a visit, so a culinary journey is always a good idea to discover a region and the people who bring it to life!
Introduce your loved ones to these European culinary specialities by treating them to a gourmet gift box from our range of gourmet gift boxes.
The Wine Route invites you to explore the soul of the Centre-Val de Loire through its rolling landscapes, prestigious vineyards, and picturesque villages. As you travel along the route, you’ll cross lands shaped by centuries of wine-growing tradition. Renowned appellations showcase the richness and diversity of local grape varieties. Beyond the vineyards, the region enchants visitors with its history and art de vivre. Tourists are invited to discover scenic landscapes, explore majestic châteaux, and savour authentic cuisine. Whether you’re a wine lover or simply curious, this route is a true celebration of conviviality.
Discover the historic castles of the Wine Route
Discover the vineyards of the Centre-Val de Loire, with their richness and iconic grape varieties: Sauvignon Blanc, Chenin, Gamay, and Cabernet Franc. Explore prestigious appellations such as Chinon, Vouvray, and Touraine, paired with local specialities like tarte Tatin and rillettes de Tours. Don’t miss the majestic castles and unique troglodyte cellars, true treasures of the region’s heritage.
Discover the Centre-Val de Loire region on a tour dedicated to its vineyards and unique heritage. Between wine tastings, cellar visits, and scenic vineyard landscapes, this itinerary invites you to explore the region’s many treasures.
The vineyards of Touraine and their appellations
Start your journey in the heart of the Touraine vineyards, renowned for their diverse grape varieties. Take the opportunity to immerse yourself in the local terroir by tasting regional wines such as Sauvignon Blanc, Chenin, Gamay, and Cabernet Franc, all of which flourish thanks to the temperate climate and varied soils.
Essential appellations: Chinon, Vouvray, Montlouis-sur-Loire, and of course, Touraine. Fruity reds, elegant whites, and refined sparkling wines offer a unique palette of flavours, perfect for pairing with local cuisine.
Discover this wine-growing gem just north of Layon, spanning 23 hectares. Here, Chenin reigns supreme, producing a range of remarkable wines. Savour dry whites of great finesse and exceptional sweet wines, elevated by the influence of autumn mists. Take a stroll through the vineyards and enjoy a guided tasting experience that reveals the unique savoir-faire behind the estate.
Head to Montsoreau, where Domaine de la Perruche beautifully blends history and nature. Take in breathtaking views of the Château de Montsoreau, immortalised by Alexandre Dumas in La Dame de Montsoreau. Step back in time 45 metres beneath the vines as you explore a troglodyte cellar, a truly memorable experience. With its Level 3 High Environmental Value certification, the estate shows a strong commitment to biodiversity and responsible vinicultural practices.
Conclude your tour in Saumur at Maison Ackerman, a symbol of the Loire’s sparkling wine tradition since 1811. Discover Crémant de Loire, a meticulously crafted sparkling wine aged in troglodyte cellars. Gain a deeper understanding of the natural fermentation process and admire the ageing on lees, the key to the wine’s finesse and distinctive character.
Practical tips for your visit
The best time to enjoy Touraine wines is from May to September. For a quieter experience, consider travelling in spring, the perfect season to discover the region’s terroir alongside fellow enthusiasts. Take your time to meet local winegrowers, join guided tastings, and delve into the region’s history through curated tours.
The Touraine Wine Route is a tribute to the richness and diversity of an exceptional terroir. With its vineyards, châteaux, and gastronomy, it offers a memorable and authentic experience. Immerse yourself in the history, flavours, and expertise of this iconic region.
To discover the treasures of the Centre-Val de Loire region and offer memorable experiences, subscribe to our newsletter and explore our gift shop to discover experiences to offer (or treat yourself to) at our establishments. Join the Teritoria loyalty programme today and enjoy exclusive benefits to make the most of your stay in the Centre-Val de Loire region and other exceptional destinations.
You might think it’s a truffle-based dish, but truffade is actually made with sautéed potatoes and fresh tome cheese. A comforting treat after a hike in the Alps!
It takes stamina to prepare a good aligot. This ultra-creamy potato purée is stirred vigorously with fresh tome cheese and garlic until it stretches in long, silky strands. The record for the longest strand of aligot is 5.20 metres!
This emblem of French cuisine is said to date back to ancient Gaul and the Roman conquest. According to legend, Vercingetorix sent a rooster to Caesar, who invited him to dinner and served him the rooster… in wine! A diplomatic incident followed!
Simmered in garlic butter and parsley, escargot is a French delicacy that sparks strong reactions. In Burgundy, there’s even a brotherhood of over 1,000 members dedicated to celebrating this tiny gastropod.
You can’t visit Brittany without trying a delicious crêpe! But be warned: in the east, they say “galette” when it’s made with buckwheat, and “crêpe” when it’s made with wheat flour. Head further west, and everything’s just called “crêpe,” whether savoury or sweet. It’s a never-ending debate among the Bretons!
This might just be the richest cake you’ll ever taste! Made with puff pastry, semi-salted butter, and caramelised sugar, it’s impossible for anyone with a sweet tooth to resist.
Culinary specialties of the Centre-Val de Loire region
Yes, rillettes are a specialty of Touraine. This pâté, made from finely shredded pork, is slowly cooked in its own fat and seasoned with garlic and aromatic spices.
This caramelized apple upside-down tart needs no introduction. Invented by the Tatin sisters in Lamotte-Beuvron, legend has it they created it by accident!
This is the bread of the mamos, Corsican grandmothers. Made from chestnut flour, water, and salt, it’s cooked in a pan, served wrapped in cloth, and cut with a knife. It’s often enjoyed with brocciu (a local cheese), figatellu (a pork liver sausage), and a fried egg.
They say Corsica has wild boar in its larder, because it is a larder for wild boar. Roaming freely through the maquis, they forage whatever they need to season themselves to perfection.
Today, this savoury tart made with shortcrust pastry, cream, eggs, and bacon is best enjoyed thick and hearty. But originally, it was a modest dish, closer to the Alsatian tarte flambée.
The creation of this delicious sweet biscuit dates back to the 1690s. Bakers from the Champagne region came up with the idea of a special dough that, after an initial baking, was left in the bread oven to dry out. Hence the word “biscuit”, from the Latin bis coctus, meaning “twice baked.”
This comforting dish is a beef stew, similar to bourguignon, but cooked in beer! Just be warned: not just any beer will do. Go for a northern French beer or, if that’s not available, a good Belgian one.
Potjevleesch
Also known as “potch’,” this dish of cold meat in jelly originates from the Westhoek, a cross-border region between France and Belgium. Traditionally prepared in winter by farm women using the best cuts of meat, it was considered a true festive dish.
Also known simply as onion soup, this dish is served with stale bread and a generous layer of melted cheese. It dates back to the time when the market halls were still called “the belly of Paris.” Night owls would turn to this rich, comforting soup to recover from a night of heavy drinking.
This specialty, made from rice and milk, is usually flavoured with cinnamon and cooked in a terrine. Its name originally means “twist-mouth”, a reference, some say, to how people would rush to eat it while it was still piping hot!
More than just a culinary specialty, the trou Normand (literally “Norman hole”) is a tradition. Normans drink Calvados, a brandy made by distilling cider, between courses to whet the appetite. At the end of the meal, it’s often served with apple sorbet.
This is a rather unusual fish dish: lamprey is the only fish that’s bled alive, and its blood is used to prepare a red wine sauce. The recipe has been made this way since the Middle Ages.
This small cake, shaped like a fluted cylinder with a soft, tender texture, is delicately flavoured with rum and vanilla. Legend has it that it was invented in the Annonciades convent in Bordeaux, where nuns prepared it to feed the poor.
A traditional specialty from Sète, this dish is made with Toulouse sausages, pork ribs, brageole (a mix of beef and tomato sauce), and macaroni, hence the name macaronade! In Sète, when it’s made with spaghetti instead, they call it a spaghettade!
This specialty from the city of Nîmes is made with mashed potatoes and salt cod. Before the invention of refrigeration, cod was preserved by salting and drying, it was then known as morue. The people of Nîmes turned it into a delicious brandade!
Culinary specialties of the Pays de la Loire region
This candy was created in Nantes in the 19th century from flavoured cooked sugar. According to legend, Madame Couët received the recipe as thanks for giving alms to a poor woman. It was her daughter and son-in-law who made it famous by selling it from the ground floor of their home.
These are a charcuterie specialty from Anjou, made with confit pork. In Angers, people traditionally bought them hot on Sundays, while in Saumur, they were eaten cold for breakfast, often with a glass of white wine.
Culinary specialties of Provence-Alpes-Côte d’Azur
Everyone knows ratatouille, that delicious stew of Mediterranean vegetables cooked in olive oil! But did you know there are variations of it all around the Mediterranean? Italian caponata, Catalan samfaina, and Spanish pisto are just a few examples.
One of the symbols of Marseille, this dish is a fish soup served with garlic-rubbed croutons topped with rouille, along with pieces of fish and potatoes. The recipe dates back to ancient Greece and was adopted by Marseille when the city was founded in the 6th century BC.
This iconic recipe from Réunion, and also known in Mauritius, is a dish made with vegetables and spices, often served with fish or meat. In mainland France, the best-known version is rougail sausage.
Bougnia Calédonien
This delicious dish is a stew made with starchy ingredients like taro, sweet potato, plantains, yams, and meat, all simmered in coconut milk. It’s a dish traditionally associated with sharing and reunion.
France is rich in extraordinary terroirs. Each region has its own specialties, shaped by local savoir-faire, history, and the gifts of nature. Traveling also means discovering regional flavors, and our restaurateurs understand this well. Proud of their roots, they are committed to showcasing their culture on every plate.
Introduce your loved ones to these French culinary specialties with a gourmet gift box from our gourmet gift box collection.
Occitanie is a beautiful region to visit for an authentic immersion in French culture, off the beaten track. Over the centuries, winegrowing has flourished here, becoming a cornerstone of the regional economy. Today, this rich heritage is reflected in the diversity of Occitanie’s wines, appellations, and know-how, all of which contribute to the region’s cultural identity.
Wines from Occitanie: a range of flavours
The vineyards of Occitanie are a true invitation to embark on a culinary and sensory journey. Whether you’re a wine lover or a connoisseur, you’ll find something to suit your taste in this remarkable variety. Occitanie, a major wine-producing region in the south of France, includes Languedoc, Roussillon, the South-West, and part of the Rhône Valley. This geographical diversity is reflected in a mosaic of terroirs and microclimates, offering an incredibly rich and varied palette of aromas.
Languedoc vineyards – In partnership with CRTL Occitanie
The wines of Occitanie are renowned for their aromatic richness and diversity, offering a truly unique tasting experience. In the heart of the Pays d’Oc, you’ll discover a wide range of styles, from powerful reds to delicate whites. Mediterranean influences shape the aromas, giving these wines a distinctive character rooted in their terroir. Explore iconic red grape varieties such as Grenache, Syrah, Mourvèdre, and Carignan, and whites like Clairette, Picpoul, and Muscat.
Typical spirits of the region
Occitanie isn’t only about wine, for a true immersion in the Land of Terroirs, there’s much more to discover. The region also produces iconic spirits that deserve your attention.
Among the must-try drinks is Armagnac, one of France’s oldest brandies, prized for its aromatic complexity and ageing potential. Byrrh, an aperitif from Thuir, is a blend of wine, herbs, and spices, offering a unique tasting experience, especially when discovered in the famous Byrrh Cellars. Maison Noilly Prat, based in Marseillan, is renowned for its vermouths, with historic cellars open to visitors.
iStock.com/Shaiith
Beyond these flagship products, Occitanie offers a wealth of other treasures, including fruit brandies made from Agen prunes and William pears, as well as artisanal liqueurs crafted from local plants and fruits. Floc de Gascogne, a liqueur wine blending Armagnac and grape must, and Pousse-Rapière, an orange liqueur made with Armagnac, are also part of the region’s heritage. Hypocras, a medieval spiced wine, and Rogomme, a liqueur wine from Quercy, further enrich this diverse tradition.
Things to do in Occitanie: visits to vineyards and distilleries
Immerse yourself in the fascinating world of Armagnac with a visit to the trading houses of Bas-Armagnac. Discover every stage of production, from vineyard to bottling, and enjoy tastings of various vintages led by passionate sommeliers. In Thuir, the Byrrh Cellars welcome you for a guided tour, where you can admire the largest barrel in the world and taste this renowned aperitif. Don’t miss Maison Noilly Prat, which offers workshops to uncover the secrets of vermouth production, and even create your own cocktails.
Join a guided tasting to explore the region’s typical grape varieties and appellations. For food lovers, food and wine pairing workshops are also available, offering a chance to learn how to match flavours with finesse. Throughout the year, events like grape harvests and producers’ fairs provide unique opportunities to savour local delicacies.
From wines rich in aromas to artisanal spirits that reflect the story of the terroir, we invite you to discover these treasures through winery tours, friendly tastings,local dining experiences or even by incorporating them into your next meal. Together, let’s keep the passion for Occitan wines and spirits alive and share our love for this unique heritage.
Alcohol is dangerous to your health. Addiction is also a significant risk. Drink in moderation to protect your health.
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The Teritoria houses invite you to extend the pleasures of summer and discover unforgettable experiences throughout France. Not sure what to do in October? Here’s our selection ofnot-to-be-missed events.
Last dinner concert of the ‘La Notte, La Note’ season at Domaine de La Monestarié, Occitanie
Don’t miss the last dinner concert of the season, ‘La Notte, La Note’, at Domaine de La Monestarié on 12 October. This tribute to Claude Nougaro, with the duo NouS, will transport you into a musical universe full of emotion. Enjoy an Indian dinner in the magical setting of this charming Tuscan estate, and extend the experience with a night on site at a reduced rate.
La Terrasse By l’Âtre at the Clairefontaine racecourse, Normandy
On 22 and 25 October, come to the Clairefontaine racecourse for a unique gastronomic experience at La Terrasse By l’Âtre. Savour dishes inspired by local cuisine while enjoying a breathtaking view of the finish of the races. This event is the perfect opportunity for horse racing enthusiasts and food lovers to enjoy a convivial moment in elegant surroundings.
International Garden Festival at the Domaine de Chaumont-sur-Loire, Centre-Val de Loire
The International Garden Festival is taking place at the Domaine de Chaumont-sur-Loire until 3 November, just 6 km from the Auberge de la Caillère. This festival, dedicated to landscape design under the theme ‘Garden Source of Life’, invites you to discover extraordinary gardens created by over 300 teams from all over the world. Make the most of this getaway by taking a gourmet break in one of the Auberge’s restaurants, either the Bistrot or the Gastronomique.
Indian Summer Offer at La Baronnie Hôtel & Spa****, Île de Ré
Until 7 November, let yourself be seduced by the off-season on the Île de Ré by taking advantage of thespecial Indian Summer offer at La Baronnie Hôtel & Spa****. For a minimum two-night stay, including breakfast, we’ll give you a free upgrade. It’s the perfect opportunity to enjoy the peaceful rhythm of the Indian summer, in an enchanting setting. Book now and extend your summer in a haven of peace and well-being.
For an even more rewarding Teritoria experience
To make the most of these events and benefit from exclusive advantages, join our Teritoria loyalty programme. By registering, you will be able to see part of your bill (from 3% to 10%) immediately re-credited to your account and access exclusive offers. Register now and add an exceptional touch to your Teritoria experience.
To make sure you don’t miss any of our latest news and receive our suggestions for your next trip, sign up for our newsletter. And to treat your loved ones to an exceptional stay or dinner, visit our gift shop, where you’ll find gift packs and cards valid in all Teritoria establishments.
It was Olivier Derenne, founder of Comptoir Des Poivres in Nantes and an insatiable traveller in search of the world’s best spices, who introduced Charles Coulombeau, chef and owner of La Maison Dans Le Parc, to what is also known as the verbena’s berry a few years ago. It was love at first sight for this Asia enthusiast, who found in it a flavour enhancer with warm, lemony, and herbaceous notes.
“As a seasoning for grapefruit purée or on mascarpone with a few citrus zest… Magao wild berries go with absolutely everything, even desserts,” says this relentless seeker.
So much so that it became the signature ingredient of his ‘house-made’ beer. The recipe was born from the surplus bread left over after each service and inspired by the breadcrumb-based beer he tasted in England. After roasting the naturally sweet rye bread crusts, he macerates them in the brew with pepper, resulting in a unique final product: a gourmet amber beer with notes of peppery cereals that quickly disappear, leaving a citrus taste on the palate. While this aperitif beer brings a certain freshness to the start of a meal, Charles has come up with a special pairing for it: beef cheek cooked in this very beer.
“Customers can even dip a piece of rye bread in the sauce to complete this harmonious trio.”
Through the inspiring story of how Wild Magao berries beer was created, Teritoria celebrates innovation in gastronomy and respect for the environment, demonstrating that culinary excellence can go hand in hand with sustainability. Join Teritoria to discover culinary artisans who transform ingredients with boldness and imagination, creating unique taste experiences that both inspire and respect our planet. With Teritoria, immerse yourself in a world where every ingredient tells a story, every dish is an adventure, and every meal is a step towards a more responsible and innovative culinary future.
Sign up for our newsletter to receive inspiration directly in your inbox and enjoy 3% cashback after every visit to any Teritoria establishment thanks to our loyalty program. Want to treat your loved ones? Visit our gift store and find authentic sustainable gifts that will mark the spirit, not the planet.
The choices we make when it comes to food have a direct impact on the environment, which is why seasonal cooking has become so important.
Choosing seasonal produce not only means enjoying delicious, fresh flavours, but also helping to reduce our carbon footprint by minimising transport and supporting local agriculture.
So let’s dive into this summer taste journey with the Teritoria summer fruit and vegetable calendar. Because seasonal cooking is not only economical and eco-friendly, it’s also delicious!
July Seasonal Fruit and Vegetable Calendar
With the sun at its peak and nature in full summer splendour, July offers an abundance of colours, flavours and textures in the world of fruit and vegetables.
After exploring the French coastline or spending a day at the beach or by the swimming pool, what could be better than a delicious seasonal recipe made with July’s fruits and vegetables? You can enjoy:
July’s seasonal vegetables
Tarts, salads, slow-cooked dishes or chilled soups, this colourful array of vegetables offers endless recipe inspiration.
Tarte concombre, tomate
Tomatoes
Carrots
Asparagus
Courgettes
Aubergines
Peppers
Green beans
Cucumbers
Avocado
Spinach
Summer squash (patidou squash, yellow squash and summer courgette)
Broad beans
Peas
Radishes
July fruits
The health benefits of red fruits are well known, and most of them ripen during July. They are perfect in salads or sweet and savoury tarts, crumbles or clafoutis!
Cherries
Strawberries
Raspberries
Blackberries
Apricots
Peaches
Plums
Watermelon
Melon
Nectarines
Redcurrants
Blackcurrants
August Seasonal Fruit and Vegetable Calendar
While July still offered a few spring vegetables, August opens the door to summer produce: crunchy vegetables, juicy fruits, and a calendar full of delicious recipes that will make you want to cook when you return from your family holiday!
August’s seasonal vegetables
August offers us an abundance of local vegetables full of energy and flavour. Whether you use them in salads, chilled soups or pies, they will add colour to your plates!
Beetroot smoothie
Beetroot
Cucumber
Artichoke
Aubergine
White cabbage
Summer squash (patidou squash, yellow squash and summer courgette)
Spinach
Courgette
Fennel
Lettuce
Pepper
Potato
Beans
Radish
Corns
August’s seasonal fruits
August’s local fruits are colourful and ready to brighten up your plates while adding a touch of sweetness to your sunny days!
Apricot
Blackcurrant
Fig
Melon
Blackberry
Blueberry
Nectarine
Watermelon
Peach
Pear
Apple
Plum
September Seasonal Fruit and Vegetable Calendar
cucumber and tomato salad
As the days shorten and the mild autumn weather sets in, September brings with it a new palette of flavours and harvests.
While September often means going back to work and returning from your summer holidays, it’s also the time when market stalls are adorned with new fruits and vegetables that signal the transition to a new season.
September Vegetables
September vegetables are like a bridge between the summer flavours that are still lingering and the richer ones to come. Crumbles, stews, cakes and soups: September marks the return of autumn to your plate!
Oven-roasted courgettes and tomatoes
Artichoke
Aubergine
Beetroot
Swiss chard
Broccoli
Carrot
Celery
White cabbage
Cauliflower
Brussels sprouts
Cucumber
Courgettes
Spinach
Fennel
Beans
Lettuce
Corn
Leek
Peppers
Potatoes
Radishes
Tomatoes
September Fruits
September still has some local summer fruits left to offer. There’s still time to enjoy this colourful array before the arrival of autumn fruits!
Apricot
Blackcurrant
Cherry
Strawberry
Raspberry
Redcurrant
Melon
Apple
Treat a loved one to a gourmet and sustainable experience
You now have everything you need to combine taste and sustainability this summer.
A rich palette that will allow you to create delicious recipes throughout the summer!
And if you want to treat your loved ones, why not give them a unique experience at one of the charming Teritoria establishments offering seasonal cuisine that combines culinary pleasure with respect for our planet.
« This product, which is part of the identity of my region, is still often associated with memories of canteens or the army… yet it is a simple product which, when well prepared, brings great finesse and which, in my opinion, derives its nobility from its versatility. »
François Gagnaire
Lentils are just as natural on family tables as they are on Michelin-starred ones. Easy to use, it can be used all year round and its neutrality offers a wide range of possibilities.
Chef François Gagnaire’s secret to twisting its roundness? Star anise, which adds a lovely freshness. But the chef’s audacity comes in three ‘ways’: as grains, when it is served at Anicia ‘s as lentil caviar (in a caviar tin) with a carp crumble worked with mascarpone, fresh ginger, lime and dill; as flour, to make ’homemade’ blinis, galettes and breads; as a purée, when it is blended until it forms the famous lentil pulp that makes a bavaroise (on which a crumble is placed that resembles the volcanic earth that gives it its name), a velouté or to create desserts such as a crème brûlée, a lentil and blueberry tart or a frangipane cake to celebrate the kings.
The green Puy lentil, a unique and well-deserved appellation in the world, even featured in the France 5 report (french tv show) “Toi l’Auvergnat, quand tu mangeras !“
Through chef François Gagnaire’sinnovative approach to the green Puy lentil, Teritoria underlines its commitment to promoting a gastronomy that celebrates local produce while pushing back the boundaries of culinary creativity. This story illustrates how Teritoria supports a vision of cuisine that is both rooted in the terroir and open to the world, proving that the simplest ingredients can be transformed into exceptional gastronomic experiences.
With Teritoria, discover chefs who transform the everyday into the extraordinary, paying homage to our rich culinary heritage while inviting you to explore new flavours and textures.
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The Michelin Guide 2024 ceremony, an eagerly awaited annual event, celebrates culinary excellence by awarding the famous Michelin stars. This year, the spotlight was on the Centre-Val de Loire region, showcasing its rich and diverse gastronomic heritage.
The Michelin Guide: a Guarantee of Culinary Excellence
Created to honor the finest dining restaurants, the Michelin Guide is based on the expertise of inspectors who assess restaurants according to five criteria: the quality of ingredients, the harmony of flavors, the masteryof culinary techniques, the chef’s personal expression through their cuisine, and the consistency of excellence over time.
The accolades range from one to three stars, with one star recognizing a restaurant that is “very good in its category”, two stars for “inspired and refined cuisine”, and three stars for top-tier chefs at the whose creations are regarded as true works of art.
Teritoria Restaurants Earning a Star:
Chef Mathias Dandine from La Bastide Bourrelly in Cabriès, near Aix-en-Provence, shines with his first Michelin star just one year after the restaurant’s opening. Joining him in this prestigious recognition are also Chef Julien Martin of Château de Collias at Pont du Gard, located between Nîmes and Avignon and Emilie and Thomas Roussey of Moulin de Cambelong in the picturesque Conques-en-Rouergue, Aveyron.
chef mathias dandinechef julien martinchefs emilie et thomas roussey
Reflecting our core values, La Bastide de Moustiers, situated near the Gorges du Verdon in Provence-Alpes-Côte d’Azur, has been awarded the Green Star, acknowledging its commitment to sustainability.
This distinction honors the collective hard work of gardeners, farmers, breeders, fishermen, cooks, artisans, and masters of hospitality, whose combined efforts create a truly sustainable experience.
Chef Adrien De Crignis
The 2024 edition of the Michelin Guide once again underscores the importance and dynamism of French gastronomy, shining a light on the talents that shape the country’s culinary heritage. These awards highlight the excellence, innovation and commitment of chefs and their teams to deliver unforgettable gastronomic experiences.
Congratulations to the newly crowned chefs for their passion and dedication, which continue to elevate the French cuisineon the world stage.
A special acknowledgment also goes to the restaurants that have maintained their Michelin-starred status, reaffirming their indispensable role in the French gastronomic landscape.
Discover all Teritoria restaurants, including over 100 starred ones, here, and subscribe to our newsletter to stay updated with our latest news.
In this article, we share tips for celebrating Easter in an eco-friendly way.
Let’s start with Easter eggs. Instead of buying plastic ones, opt for papier-mâché or chocolate eggs wrapped in paper. You can also choose free-range eggs to support more sustainable farming.
Next, think about the gifts you give. For a low-waste Easter, choose sustainable options like books, wooden toys, or ethical and locally made products. You could also go for experiences, like family outings, that create lasting memories.
Finally, try to avoid food waste during the traditional Easter meal. Plan your shopping carefully and cook with seasonal, locally sourced ingredients to support nearby farmers.
Celebrating Easter in an eco-friendly way doesn’t mean giving up the joy and togetherness of the holiday, quite the opposite. It’s a chance to create lasting memorieswhile doing something good for the planet.
The environmental impact of traditional Easter celebrations
Traditional Easter celebrations can have a significant environmental impact. Plastic eggs, disposable decorations, non-recyclable gift wrap, and heavy meals all contribute to waste and pollution. That’s why it’s important to be mindful of these issues and consider more sustainable alternatives.
Understanding eco-friendly Easter traditions
To celebrate Easter in an eco-friendly way, it’s essential to understand which practices have a positive impact on the environment. This means adopting a more mindful approach to consumption and choosing sustainable alternatives. By being aware of the issues, and the solutions, we can all help protect the planet while enjoying the holiday.
Sustainable gift ideas for Easter
When choosing gifts for your loved ones at Easter, think about their sustainability. Opt for gifts that will last a long time and won’t contribute to environmental pollution. Books, wooden toys, sustainable clothing and ethical products are all options to consider. By choosing sustainable gifts, you’re helping to reduce waste and encourage more responsible consumption.
With this in mind, why not offer a meaningful and memorable experience with a Teritoria gift box? Our Stay, Gastronomy, and Well-being collections embody the spirit of responsible, local tourism, celebrating the richness of Europe while supporting sustainable practices. By giving a Teritoria gift box, you’re not just sharing an unforgettable moment; you’re promoting a form of tourism that respects both communities and the environment. It’s a gift that marks spirits, not the planet, and reflects our vision of sincere, sustainable hospitality.
DIY with recycled materials for Easter
One great way to celebrate Easter in an eco-friendly way is by making your own decorations and gifts using recycled materials. For example, you can turn tin cans into Easter baskets or weave old newspapers into creative containers. Greeting cards made from recycled cardboard and dried flowers are another thoughtful touch. The possibilities are endless, and you’ll end up with unique, sustainable creations.
Incorporate sustainable food choices for a waste-free Easter menu
Easter dinner is often a time for family gatherings and generous meals. To make it more eco-friendly, focus on choosing sustainable foods. Opt for seasonal, locally sourced products to support nearby farmers. Reduce food waste by planning your meals carefully and getting creative with leftovers. You can also consider vegetarian options to further lower the environmental impact of your Easter celebration.
Organise a waste-free Easter egg hunt
The Easter egg hunt is a cherished tradition for many children. To make it more eco-friendly, use chocolate eggs wrapped in recyclable paper, or even organise a virtual hunt. You can also swap plastic eggs for papier-mâché or reusable wooden ones. By making the egg hunt more sustainable, you help children understand the importance of caring for the environment, all while having fun.
Easter eggs: an eco-friendly choice for a waste-free Easter
Let’s start with Easter eggs. Instead of buying plastic ones, opt for papier-mâché eggs or chocolate eggs wrapped in recyclable paper. These choices not only reduce waste, but also add a personal touch to your celebrations. You can even involve your children in making the papier-mâché eggs, a fun and creative activity for the whole family. By choosing these eco-friendly alternatives, you’re taking a meaningful step toward a more sustainable Easter.
Another important aspect of Easter eggs is the type you choose. Instead of buying conventional eggs from caged hens, opt for free-range eggs, laid by hens that can roam freely, rather than being confined to small cages. Supporting more sustainable farming practices not only promotes animal welfare, but also helps reduce the environmental impact.
Supporting local businesses
During the Easter festivities, support your local community by choosing locally made products. This not only reduces your carbon footprint, but also strengthens the local economy. Seek out local chocolatiers, artisans, and producers for ethical, high-quality gifts. By supporting local businesses, you promote more sustainable production methods and help foster a circular economy.
Celebrating Easter in an eco-friendly way doesn’t mean giving up the joy and togetherness of the holiday. On the contrary, by embracing sustainable practices, you can create lasting memories while helping to protect the planet. Whether it’s choosing thoughtful, eco-friendly gifts, making your own decorations, or opting for sustainable food choices, everyone can play a part in making Easter waste-free. We can all be agents of change and help safeguard the planet for future generations.
At Teritoria, we share your passion for a more sustainable and responsible world. Since 1975, we’ve been promoting a vision of hospitality that respects both people and the planet, uniting 430 hoteliers and restaurateurs across Europe who embody this commitment. Our small-scale, committed establishments reflect our passion for authentic, eco-friendly hospitality. Sign up for our newsletter to stay up to date, get inspired with meaningful gift ideas, and discover stays that truly make a difference. Join our community committed to tourism that marks spirits, not the planet. Explore our gift shop and give a present that goes beyond the Easter celebration: an authentic, thoughtful, and unforgettable Teritoria experience.
